Kung Pao Chicken
From Huben's Wiki
(Created page with "Category:Recipes This has long been a favorite dish of mine, since I first tried it at the Szechuan Imperial in New York City in 1978. Unfortunately, versions at most res...") |
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This has long been a favorite dish of mine, since I first tried it at the Szechuan Imperial in New York City in 1978. Unfortunately, versions at most restaurants have been "Cantonesed", and aren't close to what I first tried; for example, adding vegetables such as green peppers. It is a simple dish, but I haven't yet been satisfied with my attempts to cook it. | This has long been a favorite dish of mine, since I first tried it at the Szechuan Imperial in New York City in 1978. Unfortunately, versions at most restaurants have been "Cantonesed", and aren't close to what I first tried; for example, adding vegetables such as green peppers. It is a simple dish, but I haven't yet been satisfied with my attempts to cook it. | ||
− | + | This recipe is based on information I got from the owner of Yen Ching in Harvard Square, which had a recipe I really liked. It's close enough for now. | |
− | + | The sauce: | |
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− | + | * 1 tbs dark soy sauce | |
− | + | * 1 tbs light soy sauce | |
− | + | * 1 tbs cooking sherry (I substitute 2 tbs white vinegar) | |
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− | Mix | + | Mix together: |
− | + | * 1/2 tbs chopped garlic | |
+ | * 2 tbs corn starch | ||
+ | * 1 tbs sesame oil | ||
+ | * 1/2 to 3/4 pound chopped chicken thigh meat | ||
− | Fry | + | Fry hot peppers in oil until they are blackened. Beware the smoking oil: it is very bad for the lungs and eyes! |
− | + | * 2 tbs oil | |
+ | * around 20 tienjan Szechuan dried hot peppers | ||
− | + | Add the peanuts and fry until they begin to brown (or the skin cracks.) | |
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+ | * 1/2 cup peanuts | ||
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+ | Then remove the peanuts and peppers to a bowl. | ||
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+ | Fry the chicken mix in the spicy oil quickly until it is cooked. (I find you need very high heat and no more than one recipe at a time for this to work right, unless you have a commercial wok.) | ||
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+ | * 1 large or 3 small scallions, chopped | ||
Add the sauce, return the peanuts and peppers, add scallions, and cook until the sauce is thickened or absorbed. | Add the sauce, return the peanuts and peppers, add scallions, and cook until the sauce is thickened or absorbed. | ||
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+ | Serves two. |